Grilled Chicken Banh Mi

Name: Grilled Chicken Banh Mi
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Fish Sauce (1/2 cup fish sauce); ½ cup Lime (1/2 cup lime juice); ¼ cup Granulated Sugar (1/4 cup sugar); 4 cloves Garlic (4 cloves garlic, minced); 2 pieces Jalapeño Pepper (1 chopped jalapeno + 1 sliced jalapeno for extra heat); 2 tsp Table Salt (1 1/2 teaspoons salt + 1/2 teaspoon salt); 1 ¼ lb Chicken Breast Fillet (1 1/4 pounds boneless, skinless chicken breasts); ¼ cup Bottled Drinking Water (1/4 cup hot tap water); ¼ cup Rice Vinegar (1/4 cup rice vinegar); ¼ tsp Red Pepper (1/4 teaspoon crushed red pepper); 2 pieces Carrot (2 carrots, sliced thin on the bias); 2 pieces Daikon Radish (2 daikon radishes, sliced thin on the bias); 6 pieces Rolls (6 soft sub rolls); ⅓ cup Mayonnaise (1/3 cup mayonnaise); ½ piece Cucumber (1/2 cucumber, sliced thin); 1 cup Coriander (1 cup cilantro leaves (or mint))

40 minAmerican

Servings6

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Dairy Free

Ingredients

For 6 servings

Fish Sauce½ cup · 1/2 cup fish sauce
Lime½ cup · 1/2 cup lime juice
Granulated Sugar¼ cup · 1/4 cup sugar
Garlic4 cloves · 4 cloves garlic, minced
Jalapeño Pepper2 pieces · 1 chopped jalapeno + 1 sliced jalapeno for extra heat
Table Salt2 tsp · 1 1/2 teaspoons salt + 1/2 teaspoon salt
Chicken Breast Fillet1 ¼ lb · 1 1/4 pounds boneless, skinless chicken breasts
Bottled Drinking Water¼ cup · 1/4 cup hot tap water
Rice Vinegar¼ cup · 1/4 cup rice vinegar
Red Pepper¼ tsp · 1/4 teaspoon crushed red pepper
Carrot2 pieces · 2 carrots, sliced thin on the bias
Daikon Radish2 pieces · 2 daikon radishes, sliced thin on the bias
Rolls6 pieces · 6 soft sub rolls
Mayonnaise⅓ cup · 1/3 cup mayonnaise
Cucumber½ piece · 1/2 cucumber, sliced thin
Coriander1 cup · 1 cup cilantro leaves (or mint)

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Steps

1Mix the first six ingredients in a baking dish.
2Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
3Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
4Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
5Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.
6Remove from heat and cover them with foil to rest for 5 minutes.
7Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
8Drain the pickled veggies. Slice the chicken into thin pieces.
9Spread mayo over in the sub rolls.
10Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
11Serve immediately!
12Serve 6.